This recipe was given to us by Chef Jesse Perez of Francesca's at Sunset, the signature restaurant at Westin's La Cantera Resort in San Antonio, Texas. Jesse is one of the most talented young chefs we've discovered lately (2005), and his influence, under the tutelage of Super Chef Mark Miller, has turned Francesca's at Sunset into one of San Antonio's finest restaurants.

Jesse likes to serve this delicious salsa recipe with his Achiote Brined Pork Tenderloin Medallions.

Makes About 3 Cups

Slightly rehydrate the raisins in warm apple cider or water for 5 minutes. Strain, reserving the liquid, and transfer the raisins to a mixing bowl.

In a stainless steel saucepan, cook the apples with the sugar and cider for 5 to 7 minutes over medium heat until tender. Stir in the raisins.

Toast the cascabel chiles and rehydrate them in 2/3 cup of the reserved raisin liquid. Drain the chiles, again reserving the liquid, and transfer to food processor or blender. If it is not bitter, add the reserved liquid; otherwise, add 2/3 cup plain water. Add 2 tablespoons of the raisin-apple mixture and puree. Transfer to a saucepan and reduce by about half over medium-high heat; the mixture will be quite thick. Strain through a fine Strainer into a clean bowl, discarding the solids. Add the rest of the raisin-apple mixture, the allspice, canela or cinnamon, and salt, and combine thoroughly.